So I think it’s safe to say that summer is officially over *sob* but with the end of summer and the beginning of autumn come lots of great things, and one of them is the abundance of fruit just waiting to be foraged!
We’re lucky enough to have an apple tree in our back garden, and it is currently full of perfectly ripe red apples, and our local parks are full of blackberries (or brambles as most of us Scots will know them). With all these delicious fruits hanging around, I figured it was time to pick some and bake something with them, because isn’t that the natural response?
I spent an entire day last weekend trying out all different recipes I found online, including a delicious Caramel Apple Loaf Cake from BBC Good Food which was divine, but I wanted to make something of my own invention. Baking is a science, as television will tell us over and over, but sometimes its fun to experiment, and I decided I would find out how my classic fruit scone recipe fared when paired with fresh apple.
This scone recipe is tried and tested, I’ve used it about a hundred times. I usually mix in white chocolate and dried cranberries, but this time I wanted to use the foraged fruits at my disposal, using the blackberries to make a compote to fill the apple scones with…
Apple Scones with Blackberry Compote
Easy | Cook: 20 minutes | Makes 8-10
For the compote:
25g golden caster sugar
For the scones:
450g self-raising flour (plus extra, for dusting)
50g caster sugar
2 eggs, beaten
Pinch of salt
1 large eating apple, peeled, cored and finely diced
- Preheat the oven to 200c.
- To make the compote, place half of the blackberries in a food processor along with the sugar, then blitz until smooth.
- Strain the mixture into a bowl, using a sieve to remove the seeds, then stir in the remaining blackberries. Pour into a container and place in the fridge until needed.
- In a large mixing bowl, rub the margarine into the flour, along with a pinch of salt, until it resembles breadcrumbs, then stir in the caster sugar and chopped apple.
- Mix the beaten eggs with the milk in a separate bowl or measuring jug, then gradually add it to the dry mixture to form a soft dough – you may not need all of it.
- Roll the dough out onto a floured surface until it is the same thickness as a medium scone cutter, then use the cutter to cut individual scones and place them on a baking tray.
- Brush the tops of the scones with any leftover milk/egg mixture, then place in the oven and cook for ten minutes, or until the scones are risen and golden brown.
- Serve immediately with the blackberry compote and plenty of fresh whipped or clotted cream!